We grow a range of herbs in the garden such as:
- parsley
- rosemary
- thyme
- oregano
- coriander
- common mint
- Tasmanian pepperberry
- chives
- garlic chives
We also starting to grow have some lemon grass in a pot in our glasshouse - as it is to cold to grow outdoors successfully in Tassie. We also plan to grow some basil this summer as well (basil is the perfect companion to tomatoes).
Some of the herbs we grow can be used as a flavour or vegetable. Garlic chives is an example where it can also be stirfried with egg as a vegetable dish.
We regularly use our herbs in cooking … from adding to pasta sauces to salads, flavouring roasts (such as using Tasmanian pepperberry leaves) to making a salsa verde as a condiment for a meal.
We love coriander and our favourite use is for Hainan (Southern) Chicken. A home style recipe is:
Ingredients
- Chicken
- Coriander (roots & green leaves)
- Star anise (about 3-4)
- Cracked pepper
- Garlic (however much you want)
- Onion (cut into big chunks)
- Ginger (about 1-2 teaspoons)
- Soy sauce
- Oil
- Lemon juice (fresh is best)
- Mixed vegies (whatever we have in the crisper)
To cook the chicken
In a big pot, put the chicken with coriander roots, pepper, star anise, garlic bulbs & onion - cover with water.
Bring to the boil – put the lid on & put on to simmer.
When chicken is nearly cooked, start popping in your veggies (carrots, greens, etc) so they cook in the water.
To make the sauce…
Cut the coriander leaves pretty finely & put them in a jug.
Pop in the ginger, a decent splash of oil & pretty equal amounts of soy sauce & lemon juice (I don’t know amounts, just cover the ginger & coriander & taste to see how it is)
Serve with rice
